Club Beef Japchae
Club Beef Japchae
Noodles
1. Add entire contents (including water) of the 2 Vegetable Blend packets and the Beef Steak Strips packet into a pan. 2. Cook vegetables and beef on HIGH for 1-2 min. 3. Once they boil, add the 2 Glass Noodle packets, the 2 Spinach Topping packets, and the Japchae Sauce - Do not add the Sesame Oil yet. 4. Continue to cook for 2 min over HIGH heat, and use tongs or chopsticks to flip and loosen the noodles gently. 5. Cook for an additional 3 min over HIGH heat, gently mixing and separating the noodles until the sauce has thickened and noodles are fully coated. 6. Remove from heat, add the Sesame Oil, and mix thoroughly. 7. Serve and enjoy!
GLASS NOODLES: SWEET POTATO STARCH, WATER, CORN OIL, ACIDITY REGULATOR BLEND (LACTIC ACID, MALTITOL SYRUP, WATER, ACETIC ACID, CITRIC ACID, DL-MALIC ACID, SODIUM ACETATE, TRISODIUM CITRATE).
VEGETABLE BLEND IN WATER PACK: WATER, SLICED SHIITAKE MUSHROOM, MUNG BEAN SPROUTS, DRIED CARROTS, DRIED BOK CHOY, CALCIUM LACTATE, ZINC OXIDE, CITRIC ACID.
JAPCHAE SAUCE: SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), CANE SUGAR, WATER, CRUSHED GARLIC, LIGHT CORN SYRUP, DRIED SOUP STOCK (HYDROLYZED SOY PROTEIN, YEAST EXTRACT, BEEF TYPE FLAVOR, NATURAL FLAVORING, DRIED YEAST, GLYCINE, CITRIC ACID, SUGAR, SALT, SPICE, MALTODEXTRIN), CONTAINS LESS THAN 2% OF: CORN STARCH, DISODIUM INOSINATE AND DISODIUM GUANYLATE, CARAMEL COLOR, GROUND WHITE PEPPER.
SEARED SEASONED BEEF STEAK AND STARCH STRIPS: USDA CHOICE BEEF, WATER, LESS THAN 2%: RICE STARCH, VINEGAR, SALT, NATURAL FLAVORS, YEAST EXTRACT, SPICE.
SPINACH TOPPING: DRIED SPINACH (SPINACH, DEXTROSE), ACID REGULATOR BLEND (POTASSIUM CARBONATE, SODIUM CARBONATE, DISODIUM PHOSPHATE, SODIUM PYROPHOSPHATE), SUGAR.
SESAME OIL: SESAME OIL.
CONTAINS: WHEAT, SOY, SESAME.
